Mouhamara is a persian sauce of red peppers, ground walnuts, and pomegranate molasses. At restaurants, I've had a couple variations on it, including a thinner one in which a chicken breast was cooked. Scott and I learned of it from our friend Rania in undergrad; her mother made far and away the best persian food I've ever had including baked and raw kibbe. I make tabbouleh by her recipe quite often (heavy on both mint and lemon).

Mouhamara

Ingredients

All amounts are quite variable, these are just a rough guide.

2–4 red peppers, raw or roasted/peeled

½ cup plain breadcrumbs

¾ cup walnuts, chopped fine

¼ cup pomegranate molasses

1/3 cup tahini

3 Tbsp olive oil

Juice of at least half a lemon

1 Tbsp sugar

½ tsp salt

1 tsp cayenne pepper paste (mix powder with water before adding)

Method

Combine everything in a bowl and mix well. Add some water for a thinner consistency.

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2005-10-03

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